Super Simple Dinner Rolls

By rebecca78

Adapted from "No Knead French Bread" from the book "Artisan Bread in 5 Minutes a Day."

You can make loaves or rolls with the same recipe. The recipe makes 2 large bread rounds, 4 smaller loaves (perfect for 2-4 people), or 16 good size dinner rolls.

I make the rolls with half whole wheat flour. You can use whatever combination of flour you want. Just be aware, different flours cause different texture results.

This recipe is extremely versatile/flexible/adaptable/forgiving. If you’re scared to try homemade bread, try this recipe to conquer that fear.

We prefer to dust the bread with cornmeal, but you can use flour instead. Just a taste preference.

Ingredients

• 3 cups water (lukewarm from the tap)
• 32 oz Flour (this is 6 1/2 – 7 1/2 cups depending on how to measure it)
• 1 tbsp kosher salt
• 1 1/2 tbsp instant yeast (2 packets)

Preparation

Step 1

Combine all ingredients in a large bowl.

Mix with a wooden spoon until everything is combined (about 1 minute). *The dough will be sticky and difficult to stir with the spoon, so using your hands is a good option. Just coat your hands in flour and start mixing.

Set the mixed dough aside for 2-10 hours at room temperature. *Yes, it’s a long time frame, but that’s what's so great about this recipe, it’s so forgiving.

After the dough has risen, you can shape it into whatever size rolls or loaves you want (flour your hands so the dough doesn’t stick). Don’t roll the dough like you would a cookie, instead, stretch the dough and gather it on the bottom to achieve a smooth top on each roll. Sprinkle cornmeal on your parchment lined cookie sheet (or pizza stone) before you place your shaped rolls on it. Then sprinkle some extra cornmeal on top. Allow your shaped rolls or loaves to rest/rise for 30-40 minutes. They’ll start to spread, rather than rise and double in size. That’s what they’re supposed to do. Don’t worry.

OR, you can cover it and put it in the fridge to use another time. It can be refrigerated up to 5 days. Allow it to come to room temperature (about 2 hours) then shape it and proceed with the instructions.

Preheat the oven to 450 degrees. Place a small oven safe bowl in the bottom of the oven.

Put your rolls (or loaves) in the oven.

Pour a cup of water into that small bowl on the bottom of the oven and quickly close the door. This helps get that crunchy crust that’s so delicious.

Bake for 18-23 minutes for rolls, and 25-30 minutes for loaves. Or until the bread is turning golden brown and sounds hollow when you ‘knock’ on it.

Remove from the oven and let it sit for about 15 minutes. Trust me, it’s worth the wait. Then serve.